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HACCP and BEYOND: Sanitation Manual, 6th Edition
N. J. Meyer, MS, RD, CD

C222 10 CPEUs HARD COPY $74.95 Replaced with C273
C222E 10 CPEUs ELECTRONIC $64.95 Replaced with C273E

(Manual, 124 pgs) Can you afford even one food borne illness outbreak? Think of what that would do to your facility's reputation!!!! Not sure whether you are in compliance with the new HACCP guidelines? This comprehensive, NEW sanitation manual written by a veteran Certified Safe Food Service Manager, includes time temperature control charts, HACCP plans, sanitation checklists, orientation checklists, reproducible training aids, storage charts for a wide variety of foods, plus much more! It will enable you to:

  • avoid a food borne illness outbreak
  • apply principles of safe food handling from purchase through storage, preparation, and service
  • provide highly effective training for your employees
  • operate your facility in accordance with the new HACCP guidelines

Click for more information and customer comments

Approved by CDR, CBDM

For RDs & DTRs: Suggested Learning Need Codes for the Prof. Dev. Portfolio:
6000, 6080, 7000, 7100, 7160, 7190, 8000, 8020, 8040, 8050, 8060, 8070, 8080

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To order an additional Reporting Form click below:

C222F 10 CPEUs $30.00

 

HACCP and Beyond-SANITATION MANUAL
Sixth Edition

A practical approach to institution/restaurant sanitation

COPYRIGHT 2011 by Nancy Meyer, 630 S Woods Edge Drive, Oregon, WI 53575 (608) 258-2309 or email: nmeyer@matcmadison.edu

CUSTOMER COMMENTS

Jessica Rudewick: "this was a great course and will help me start my business off on the right foot, safely!!. I also love all the great worksheets and charts at the end that I can use!"

Nancy Ayers, CDM, CFPP "World of information, great way to earn CE credits, wonderful programs full of information & well organized. Very useful in what I need in my line of work. Can apply the sanitation training to my employees making it more effective in showing how important it is to follow the HACCP guidelines."

Mary Gampp "The form/checklists you include are valuable tools as well as the charts-very useful. Also the course is an excellent review on sanitation practices."

Tu_Ngoc Nguyen-Dang: "The appendices are very useful in practice."

Agapita Beninati: " . . . this program provided me so much information that I was not aware of before. Thank you."

Sister Agatha Simms: "Program well organized and informative. Explanation and chapters well organized."

Stephanie Valley: "The charts I can use in my practice."

Donna Carroll: "It was a great refresher course and great charts to use in the Dietary Dept."

Heidi Diona: "Easy to comprehend."

Cynthia Van Buren: "Always well written, concise, efficient, effective, and given the opportunity: a very workable and useable approach to successful implementation."

Judith Roberts: "Great resource."

Jo Dragoon- Morse: "The forms found in the appendix were excellent."

Barbara Farrar: "It was easy to use to train staff because it was written for the everyday, on the job, person in simple easy to understand words."

Kelly Pendleton: ". . . I like that previous food service directors wrote the book.

Margaret Adkins: "Easy to read, well formatted and organized. Great points on sanitation with guidelines to implement."

Judy Simpson: "It was made interesting: not boring."

Nancy Duncan: "The manual was very well written and made the information very clear and easy to understand."

OVERVIEW AND INSTRUCTIONS

Welcome to the HACCP and Beyond-Sanitation Manual self-directed accredited learning program.

This program is designed to provide you with the information you need to serve safe food and at the same time enable you to earn ten (10) Level 2 Continuing Professional Education Units (CPEUs).

To get the most out of this program, it is suggested that you follow these three steps:

Step 1: Read the material presented in the manual.
Step 2: Assess what you have learned by completing the self-assessment instrument contained at the end of this learning program.
Step 3: Compare your answers to the answer key contained at the end of this learning program. If you scored at least 80% correct, you have completed this program and are ready to transfer your answers to the CONTINUING PROFESSIONAL EDUCATION REPORTING FORM. If you have less than 80% correct, re-read this learning program until you score at least 80% correct.

After you have successfully completed this program, complete the CPE REPORTING FORM and:
Mail to: Wolf Rinke Associates, Inc., 13621 Gilbride Lane, Clarksville, MD 21029,
Or fax to: (410) 531-9282,
Or submit on-line at www.easyCPEcredits.com.

Upon receipt of your CPE Reporting Form, we will e-mail you a Certificate of Completion within 3-5 days.

When you submit your CPE Reporting Form to us via mail, fax or www.easyCPEcredits.com, be sure to write your correct email address in the space provided on the CPE Reporting Form. If writing by hand, be sure to print your e-mail address clearly.

To ensure that our e-mails are delivered to your inbox (instead of your junk/spam folders), please add cpesupport@wolfrinke.com to your Address Book or Safe List of allowed email senders. Also, be sure to allow attachments from this email address.

GOAL AND OBJECTIVES

GOAL:
To provide you with the information you need to serve safe food and be in compliance with the latest Hazard Analysis Critical Control Points (HACCP) guidelines.

OBJECTIVES:
As a result of completing this self-directed accredited learning program, you will be better able to:

  • Avoid a foodborne illness outbreak in your facility.
  • Operate your facility in accordance with the current HACCP guidelines.
  • Establish an HACCP monitoring report for a variety of foods.
  • Recognize the characteristics of potentially hazardous foods.
  • Implement critical control points to reduce or minimize hazards.
  • Apply specific criteria most frequently used for critical limits.
  • Identify examples of measurements used for monitoring food.
  • Distinguish between infection and intoxication.
  • Utilize the FAT TOM mnemonic to recall the primary factors in bacterial growth.
  • Apply specific techniques to prevent the spread of disease.
  • Recognize the major causes of foodborne illnesses, organisms involved, symptoms, duration and prevention.
  • Apply principles of safe food handling from purchase through storage, preparation and service.
  • Provide highly effective sanitation training to your employees.
  • Utilize a wide variety of tools and instruments-such as HACCP plans, sanitation checklists, time temperature control charts, and storage charts-to ensure that you and your team members serve safe food.

TABLE OF CONTENTS

Chapter 1: Introduction 1
Manager's Responsibility 5
Chapter 2: HACCP = Hazard Analysis Critical Control Points 7
The Focus of HACCP is Illness Prevention 7
Implementation of HACCP 9
Implementation of HACCP in the Restaurant Industry 14
HAACP Monitoring 15
HACCP Recipes 17
Components of an Effective HACCP Program 17
HACCP-based Standard Operating Procedures (SOPs) 18
A HACCP Application: Denver, Colorado 19
Chapter 3: Food Safety 21
Definition of Potentially Hazardous Food 21
Infection 22
Intoxication 22
Primary Factors Involved in Bacterial Growth 22
Preventing the Spread of Disease 24
Employee Health 24
Personal Hygiene 24
Hand Washing 25
Proper Hand Washing Techniques 26
Chapter 4: Foodborne Illnesses 29
Prevention and Control Measures 31
Chapter 5: Updates to the FDA Food Code 33
Chapter 6: Preparing and Serving Food Safely 34
Safe Thawing Techniques 34
Safe Preparation Techniques 34
Recommended Internal Temperatures for Foods 34
Is Color an Indicator of Ground Beef Safety? 36
Safe Food Preparation 36
Safe Ready-to-Eat Food Handling Techniques 37
Microwave Cooking 38
Properly Chilling Cooked Food 38
Avoiding Cross Contamination 39
Food Tasting Techniques 40
Reheating and Hot Holding 40
Safe Leftover Handling Techniques 41
Proper Handling of Ice: The Forgotten Food 41
Safe Food Transporting Techniques 42
Handling Tableware and Utensils 43
Handling of Self-Service Items 44
Chapter 7: Cleaning, Sanitizing and Safety 45
Effective Warewashing Techniques 46
Manual Warewashing 47
Mechanical Dishwashing with Chemical Sanitizing 48
Sanitizers, Detergents and Cleaners 50
Chemical Sanitizers 50
Detergents 50
Acid Cleaners 50
Abrasive Cleaners 51
Wiping Cloth Guidelines 51
Safety Measures 51
Chapter 8: Safe Food Procurement 53
Food Handling in the Pre-Preparation Phase 53
Receiving Procedures 54
Chapter 9: Safe Food Storage 57
Dry Food Storage 59
Frozen Food Storage 62
Chapter 10: Daily Time/Temperature Controls 65
Monitor Cooler and Freezer Temperatures 65
Monitor Food Temperatures 65
Monitor Dishwashing Temperatures 65
Monitor Milk Dispenser Temperatures 66
Conduct Food Temperature/Quality Assurance Audits 66
Chapter 11: Environmental Sanitation 67
Cleaning Instructions 68
Ranges 68
Ovens and Combi-Ovens 68
Broiler 68
Deep Fat Fryer 68
Steam Kettle 69
Steamer 69
Mixer 69
Slicer 69
Toasters 69
Can Openers 70
Milk Dispensers 70
Reach-in Refrigerator or Freezer 70
Walk-in Refrigerator or Freezer 70
Dishwasher 70
Tableware and Utensils 70
Floors 71
Development of a Cleaning Schedule 71
Chapter 12: Conclusion 72
Ten Rules of Safe Food Handling 72
Food Safety is Not Optional 73
Glossary of Terms Times, Temperatures and Terms to Remember 74
Resources 76
Self Assessment Instrument 77
Answer Key 85
Explanations to Self-Assessment Questions 86
Appendix A: Food Safety Competencies 88
Appendix B: HACCP=Hazard Analysis Critical Control Point 90
Appendix C: Critical Control Point Decision Tree 91
Appendix D: HACCP Monitoring Report for Milk 92
Appendix E: Recipe Hazard Evaluation Form 94
Appendix F: HACCP Inspection Document 95
Appendix G: Steps for Proper Hand Washing 100
Appendix H: When to Wash 101
Appendix I: Abbreviated Compendium of Acute Foodborne GI Diseases 102
Appendix J: Recommended Internal Temperature Chart for Foods 104
Appendix K: Six Primary Factors Involved in Bacterial Growth 105
Appendix L: Monthly Dish Machine Temperature Log 107
Appendix M: Milk Dispenser Temperature Log 108
Appendix N: Cooler/Freezer Temperature Record 109
Appendix O: Servery Temperature Log 110
Appendix P: Food Temperature Record 111
Appendix Q: Sanitation Checklist 113
Appendix R: Facility Sanitation Review Checklist 116
Appendix S: Employee Health Reporting Form 119
Appendix T: Staff Orientation Checklist 120
Appendix U: HACCP Sample Letter to Vendor 122
Appendix V: HACCP Acknowledgement Form 123
Appendix W: Documentation Log for the HACCP-based SOPs* 124
About the Author 124
About Wolf Rinke Associates, Inc. 124

ABOUT THE AUTHOR

Nancy (Norwell) Meyer, MS, RD, CD, has more than 30 years of experience in the food service industry. Her experience has been in school food service, nursing homes, restaurants, mental health institutions, centers for the developmentally disabled and correctional institutions.
Nancy has a Master of Science degree from UW-Madison in Food Science/Food Service Administration and a Bachelor's Degree in Dietetics from College of St. Scholastica, Duluth, Minnesota. Nancy is currently an educational administrator in the Center for Excellence in Teaching and Learning, Human Resources Department, at Madison Area Technical College, Madison, Wisconsin.
This manual is approved as a course workbook for sanitation recertification courses in the State of Wisconsin. It is used as the text for sanitation certification and HACCP training by Western Wisconsin Technical College. It is approved by the DMA for continuing education credits for Certified Dietary Managers.
Nancy can be contacted at (608) 347-8276 or at nmeyer@matcmadison.edu or woodsedge5@gmail.com.

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